My Big Fat Greek Spinach Pie

• FILLING
• 2 (10 ounce) packages fresh spinach
• 1/2 cup water (for steaming spinach)
• 12 ounces feta cheese, crumbled
• 3/4 cup whole strained Greek yogurt
• 1/2 cup drained marinated artichoke hearts, chopped
• 1/2 cup green onion, thinly sliced
• 1/4 cup fresh mint leaves, minced
• 2 tablespoons chopped fresh dill
• 1 tablespoon fresh garlic clove, minced
• 1 teaspoon fresh lemon zest, finely grated
• 1 1/2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon sugar
• 2 large eggs, beaten
• PASTRY
• 1/2 lb thawed phyllo pastry dough (use 14-inch x 9-inch)
• 1/2 cup unsalted butter, melted
• 3/4 cup parmesan cheese, finely grated

1. THAW phyllo dough according to package directions; PLACE oven rack in lower third position; PREHEAT oven to 425u0b0F ; SELECT a 14 x 9 deep metal baking sheet pan; SPRAY inner baking sheet surface with non-stick cooking spray; INSERT and fit a large sheet of parchment paper (not waxed paper!) into sheet pan; PRESS parchment paper in firmly.
2. RINSE spinach and transfer into a large microwave-safe bowl containing 1/2 cup water; COVER bowl with a large plate; MICROWAVE on high power for 5 minutes. LET stand 1 minute; WEARING oven mitts, remove bowl from microwave; REMOVE plate from bowl; CAREFULLY drain spinach in colander placed in sink; PRESS spinach against colander to extract excess water; PLACE drained spinach on cutting board; COARSELY chop spinach; PLACE chopped spinach onto center of clean kitchen towel; SQUEEZE out as much moisture as possible into sink.
3. TRANSFER spinach into a large mixing bowl; ADD the remaining filling ingredients; STIR mixture until thoroughly combined.
4. LAY one sheet phyllo into baking dish, and brush thoroughly with melted butter; REPEAT procedure with 9 more phyllo sheets, brushing each with butter.
5. SPREAD spinach mixture evenly over phyllo, leaving a one-quarter inch border free on all sides.
6. COVER spinach with one phyllo sheet, brushing with butter; SPRINKLE buttered phyllo sheet with 2 tablespoons grated parmesan cheese; LAY another 2 sheets phyllo on top of cheese-sprinkled layer; BRUSH with butter (do not add cheese to the following two sheets); REPEAT with one more phyllo sheet.
7. PRESS layers gently with hands to release residual air pockets; SCORE the pie using a sharp knife through the top 3 phyllo layers into 9-12 equal pieces.
8. BAKE for 20-25 minutes, or until phyllo is golden brown and crispy; COOL pie at least 10 minutes.
9. LIFT out and slide parchment insert containing pie carefully onto a cutting surface; SLICE along scores, lifting pie from parchment with a sharp spatula before serving.
10. SERVE and enjoy!

filling, fresh spinach, water, feta cheese, whole strained greek yogurt, green onion, mint, dill, fresh garlic, lemon zest, lemon juice, nutmeg, fresh ground black pepper, salt, sugar, eggs, thawed phyllo pastry, unsalted butter, parmesan cheese

Taken from www.food.com/recipe/my-big-fat-greek-spinach-pie-459100 (may not work)